Rich pickings from a full table, 13 May 2003

It also makes one wonder why we enjoy eating out - even the most unimaginative person can guess what shenanigans go on in the kitchen (and if not, read this book and you won't need any imaginative powers at all). They get up to all sorts and yet, we continually put our palates, stomachs and ultimately lives in the hands of cooks, chefs and kitchen porters.
- Why? Well, Anthony Bourdain has quite clearly survived 25 years in the trade with both tastebuds and narrative powers intact so why shouldn't we - when there is so much to gain. OK, so he does have some sensible advice, which he says he follows himself, including the no-seafood-on-Mondays rule.
Read the book and I think you'll find it as wholesome and satisfactory as four course meal with the one lingering thought it might just have been that one notch closer to perfection had there just been three.

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Pallet Pleasingly Perfect, 24 Nov 2001

Bourdain takes you on an extraordinary journey through his life, and, through world that is located behind the double doors of restaurants. Though be warned some of the information given may cause you to shun the catering business for all eternity. Not only is the subject matter unbeknown to many folk, thus making it fascinating, but also the way in which Bourdain transmits his thoughts and experiences to the reader is utterly gleeful. His style makes the pages flow giving the read a very personal and stylised experience.

Recommended to me by relatives this book turned out to be a blinder. Sleep was lost; meals were left cold and work undone. The pages contained within the card cover are so easily readable, you will lose track of time.

The world of "Chefs", "Waiters", "Line Cooks" and "Runners" is not glamorised nor is it berated. It is simply presented for what it is. Myself having no prior knowledge as to the true nature of the backrooms in restaurants was surprised, amused and shocked at what goes on out of the publics view. Some of Bourdain's stories are truly horrific but at the same time strangely comforting. It is nice to know that the inhuman hours taken on by chefs are actually real people.

Aside from the realistic, humorous and eye-opening truths revealed in Kitchen Confidential, there are also some bits of highly useful information. Such as, one should not eat fish on a Tuesday, because the delivery was made six days ago, and has been left in a "stinking reach in." Also no customer should have the special on the Saturday, as it will contain the leftover scraps, which have been left to accumulate colonies of bacteria.

I can only urge you to buy this book, if you are looking for a brilliantly enjoyable light read then this is the book to buy.

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